Instructions: * Note 2: Peel and cut into matchsticks the carrots, rutabagas or turnips, parsnips, and sweet potatoes. There should be approximately 2 cups of each after preparation.

* Note 3: Homemade vegetable stock or chicken stock, reconstituted vegetable bouillon, or canned chicken broth, preferably low-sodium type.

Prepare the pastry and chill.

To make the ragout, melt 3 tablespoons of the butter with the oil in a heavy stew pot such as a Dutch oven over medium-high heat. Add the leeks and fennel and saute until soft but not browned, about 3 minutes. Stir in the carrots, rutabagas or turnips, parsnips, potatoes, and about half of the herbs and saute for about 3 minutes. Add the wine and stock, bouillon, or broth and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are tender, 15 to 20 minutes.

Strain the cooking liquid into a bowl and transfer the vegetables to a separate bowl. Melt the remaining 3 tablespoons of butter in the cooking pot. Add the flour and cook, whisking or stirring, for 3 minutes. Gradually whisk or stir in the cooking liquid and half and half. Simmer until the liquid is thickened to sauce consistency, about 5 minutes. Combine the sauce, vegetables, and the remaining herbs and spoon the mixture into a shallow 2-quart casserole or into 6 shallow baking dishes such as quiche dishes, measuring 5 to 6 inches in diameter. Cool slightly, then cover and refrigerate until quite cold.

On a lightly floured board, roll out the dough about 1/4-inch thick. Using a ruler as a straight edge and a sharp knife or rolling pastry cutter, cut into long strips about 1/2-inch wide. Surround the edge of the dish with a strip of dough and pinch the edges to form a decorative pattern. Cut the dough strips to a length that will fit across the top of the casserole. Crisscross the dough strips to form a lattice design over the filling. Moisten the ends of each dough strip with beaten egg white and press together with the strip surrounding the dish edges. Pinch off any excess dough and smooth the edges with your fingers. Brush the top of the pastry with the egg glaze. Refrigerate for at least 30 minutes before cooking.

Alternatively, roll out the dough to fit the top of the baking dish, allowing for an overlap of about 1 1/2-inches. Place the dough over the top of the dish and press with fingers to secure the edges to the baking dish. Refrigerate for at least 30 minutes before cooking.

Preheat an oven to 450 degrees. Bake the pie for 10 minutes, then reduce the heat to 350 degrees and continue baking until the crust is golden and crisp, 20 to 25 minutes.

Garnish each portion with honeysuckle (if used).

This recipe serves 6.

Comments: Old-fashioned pot pies are actually stews topped with a pastry crust. If you wish to turn this into a chicken or turkey pot pie, brown bite-sized pieces of boned chicken or turkey in the butter and oil and remove to a bowl before adding the vegetables. Return the fowl to the pot before adding the wine and stock and cook until the meat is tender. The vegetable ragout may also be served on its own without the crust.

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